Simple & Sweet Vegan Tartlets

Let’s say you’re not much of a baker or cook, but you want to make an impressive treat for a special person — say, your sweetie for Valentine’s Day or a birthday, or mom for Mother’s Day. These tiny sweet vegan tartlets are delectable, yet incredibly easy to make. Hannah Kaminsky presents four creative ways to fill these little beauties — as well as the tempting photos that go with them.

The mini fillo shells are vegan (and Kosher) are available in the frozen foods section of well-stocked supermarkets. You’ll find them near other fillo products, and items like puff pastry. The package directions say that once thawed, these are rebaked and ready to use, but also recommend heating them before filling, for extra crispness. Follow package directions, either way.

Here’s the game plan: Choose any two of these simple recipes, each of which will fill about half of the tartlets (the shells come 15 per package). That gives you a nice mix. If you want to make a bigger batch, get two packages and make all four of these variations for a party-sized mix.

Pumpkin Pie Tartlets

½ cup pumpkin puree
2 tablespoons dark brown sugar, firmly packed
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
Pinch ground nutmeg
7 or more mini fillo shells, as needed
Toasted pepitas (pumpkin seeds) for garnish

Stir the pumpkin puree, brown sugar, cinnamon, and cloves together in a small bowl until well blended.

Spoon into mini fillo shells, and top with toasted pepitas.

PB + J Tartlets

6 tablespoons creamy natural peanut butter
4 teaspoons maple syrup
2 tablespoons strawberry jam, or as needed
7 or more mini fillo shells, as needed
Sliced fresh strawberries and/or toasted peanuts for garnish

Cream the peanut butter and syrup together in a small bowl. Divide between 7 or 8 mini fillo shells.

Top each with a small dollop of strawberry jam, and garnish with slices of strawberries and/or toasted peanuts.

Mint Chocolate Chip Tartlets

1 medium ripe avocado, pitted, peeled, and mashed
¼ cup light agave nectar
1 teaspoon lemon juice
¼ - ½ teaspoon peppermint extract, to taste
4 tablespoons dark mini chocolate chips or cacao nibs, divided
Mini fillo shells, as needed
Small fresh mint leaves for garnish

Mash the avocado well, then stir together with the agave nectar, lemon juice, and peppermint extract in a small bowl.

Stir in 3 tablespoons of the chocolate chips or cacao nibs. Divide between as many mini fillo shells as needed (this will vary due to actual size of avocado.

Garnish with the remaining mini chips or cacao nibs and small fresh mint leaves.